Seviyan Vermicelli

Heat ghee in a large, heavy-bottomed pan or pot over medium heat. Add the broken fine vermicelli and roast, stirring constantly, until it turns golden brown and releases a fragrant aroma. This usually takes about 5-7 minutes. Be careful not to burn it.

In a separate pot, bring the full-fat milk to a gentle boil. Add the lightly crushed green cardamom pods to the milk. Reduce the heat to low and let it simmer for 2-3 minutes to allow the cardamom flavor to infuse into the milk.

Carefully add the roasted vermicelli to the simmering milk. Stir well to ensure all the vermicelli strands are submerged in the milk. Bring the mixture back to a gentle simmer.

Add the granulated sugar to the vermicelli and milk mixture. Stir until the sugar is completely dissolved. Reduce the heat to very low, cover the pan, and let it simmer for 15-20 minutes. The vermicelli should become tender and absorb most of the milk, resulting in a creamy consistency. Stir occasionally to prevent sticking to the bottom.

Once the seviyan is tender and creamy, stir in the chopped almonds, pistachios, and raisins (if using). If you are using khoya, gently fold in the grated khoya for extra richness. For an aromatic touch, add rose water at this stage.

Remove the pan from the heat and let the Seviyan Vermicelli rest for a few minutes before serving. It can be enjoyed warm, straight from the pot, or chilled for a refreshing dessert. Garnish with additional nuts if desired before serving.